CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.
Provided by kitty.rock
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer greens to colander as done and drain.
- Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until heated through, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper to taste.
STEWED WHITE BEANS
Provided by Moira Hodgson
Categories dinner, main course, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Rinse the beans with cold water and pick over carefully. Put them in a heavy casserole with the pig's feet and tomatoes. Add water to cover. Season with salt and pepper, cover and simmer for about 1 1/2 hours, or until cooked, adding more water if necessary. Set aside until half an hour before serving.
- Preheat oven to 425 degrees. Stir in to the beans the parsley, garlic, 4 tablespoons butter, more salt and pepper if necessary. Sprinkle with bread crumbs, dot with remaining butter and bake, uncovered, until sizzling.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
WHITE BEANS WITH GARLIC
From The Best Recipes in the World by Mark Bittman. "One of the most basic, simple, and delicious bean dishes. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn't essential." Prep time does not include soaking time.
Provided by AB_Fan
Categories Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
- Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
- If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).
WHITE BEAN & GARLIC STEW
Delicious recipe I adapted from: The Fat Free Vegan website. Please do not fear the number of garlic cloves in the recipe. They are kept whole and simmered for an hour in the broth, which mellows their flavor out perfectly. Almost like roasted garlic! This stew is nice served with crusty whole wheat bread, or over warm brown rice.
Provided by Kozmic Blues
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Break the garlic bulb into cloves and peel off the skin, leaving cloves whole.
- If some of the cloves are very large, you may cut them in half lengthwise.
- Spray a large, non-stick pan lightly with olive oil.
- Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes.
- Add the garlic, carrots ans celery and sauté for 1 more minute.
- Add the beans, tomatoes, bay leaves, and vegetable broth.
- Cover the pot and simmer for about an hour, adding water if it gets too thick.
- Stir in the salt and pepper.
- If you're serving the stew right away, add all the parsley and the lemon juice.
- If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.
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